Bearnaise

Ingredients for Bearnaise

Instructions for Bearnaise

To prepare the Bearnaise recipe, please follow these instructions:

Start melting the butter in a saucepan, with low heat. It must not take color and turn brown.

Chop the estragon and chop so you have a good little handful overall.
Chop the chopsticks very well.

Put a ketchup and pour egg, water and white wine vinegar into, add a 1/2 teaspoon of salt, important with the salt from the start as it helps to bind the fat. Begin to whip in the mass continuously, with low heat. It is incredibly important that you do not have too much warmth. The eggs first start to foam and eventually it becomes slippery, after which the slight butter is poured into a very thin beam in small portions, use a deep saucepan to pour so you can better control it. Here it is important to make sure that whipping until the butter is absorbed before adding more. An electric pointer can also be used.

If you think the mass gets too thick then add a little water while stirring, I would suggest a teaspoonful of water at a time, otherwise the sauce can quickly get too thin.
Add Estragon, Roast and Mustard. Season with salt and pepper.